Portuguese-Style Chicken

with Potato Wedges & Garden Salad

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Too often we reduce Portuguese cuisine to a certain Bondi-based burger, though we've got to agree it’s pretty delicious. But throw in some potato wedges and a refreshing salad and we think this dish might give that burger a run for its money!

Tags:Low Calorie•Naturally Gluten-Free•Not Suitable for Coeliacs

Allergens:Egg•Milk•Sulphites

Preparation Time35 minutes

Cooking difficultyLevel 1

Ingredients

serving amount

Ingredientsarrow down iconarrow down icon

serving amount

½ unit

lemon

1 clove

garlic

1 pinch

chilli flakes

1 sachet

smoked paprika

1 packet

chicken breast

2 unit

potatoes

1 tub

garlic aioli

(ContainsEgg, MilkMay be presentTree Nuts)

1 unit

cucumber

1 bag

mixed salad leaves

½ tub

Dijon mustard

(ContainsSulphites)

1 unit

tomato

Not included in your delivery

2 tsp

brown sugar

olive oil

¼ tsp

salt

½ tsp

honey

Nutritional Valuesper serving

Nutritional Valuesarrow down iconarrow down icon

per serving

Energy (kJ)2060 kJ

Fat17.5 g

of which saturates3.8 g

Carbohydrate34.8 g

of which sugars8.8 g

Protein44.8 g

Sodium694 mg

The average adult daily energy intake is 8700 kJ

Utensils

Utensilsarrow down iconarrow down icon

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Instructions

Instructionsarrow up iconarrow up icon

1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potato over an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato wedges are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, the salt, smoked paprika, brown sugar, a small squeeze of lemon juice (see ingredients list), a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then add to the marinade and toss to coat. Set aside.

3

When the wedges have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the chicken breast and cook until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked when it is no longer pink inside.

4

While the chicken is resting, finely chop the tomato. Cut the cucumber into half-moons.

5

In a medium bowl, add the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper and stir to combine. Add the tomato, cucumber and mixed salad leaves. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Thinly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve with 1/2 the garlic aioli.